enjoyed by the Lindenbaums at the Ciragan Palace Hotel in Istanbul
adapted from various sources by Kathy Lindenbaum
serves 8 as a main course
1 pound cubed lamb meat, fat removed and shredded in food processor
2 teaspoons ground turmeric
2 teaspoons black pepper
2 teaspoons ground cinnamon, plus more for garnish
1 teaspoon ground ginger
1/2 teaspoon ground Cayenne pepper
2 tablespoons butter
3/4 cup chopped celery and leaves
1 white and 1 red onion chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
one 32-ounce can diced tomatoes
7 cups water
3/4 cup green lentils
1 cup cooked garbanzo beans (chickpeas), canned is fine
4 ounces vermicelli pasta
2 eggs, beaten with the juice of 1 lemon
salt to taste
Place all ingredients on list through chopped parsley into a large soup pot over low heat. Stir frequently for 5 minutes. Pour tomatoes, reserving juice, into
mixture and let simmer for 15 minutes. Salt lightly.
Pour tomato juice, water and lentils into pot. Bring mixture to a boil, then
reduce heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving, turn heat to medium-high, place noodles and
garbanzo beans into the soup and let cook about 8 minutes, until noodles are
just al dente. Then, with the soup at a steady simmer, stir in the lemony eggs
with a long wooden spoon. Continue stirring slowly to create longegg strands
and to thicken the soup. Sprinkle with cinnamon and serve hot.
Quite possibly the best soup in the world. This thick, rich version is a meal in
itself. Add a pinch of saffron at the end to make it even more special.
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